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Tuesday, April 05, 2016

Today we have a spicy lip-smacking chutney with tindora/dosakaya/kovakkai. When i made the chutney, none could identify the vegetable. I even fed this chutney mixed with rice to my Lil one, though it was a bit spicy for his age he loved it.This chutney makes a scrumptious combo with idly/dosa and also a filling meal when mixed with steaming hot rice and ghee. Do try it and let me know your comments.

Ingredients

1 cup chopped ivy gourd/tindora/kovakai/dosakaya, tightly packed

1.5 tsp chana dal

1.5 tsp urad dal

3-4 nos red chilies

2 nos green chilies

1/4 cup freshly grated coconut

a small marble-sized tamarind, strings and seeds removed

a handful of curry leaves

a handful of fresh coriander leaves

Tempering

1/2 tsp oil

1/4 tsp mustard seeds

a strand of curry leaf

a pinch of hing

1 red chili

1/4 tsp sesame seeds

Method

In a pan/tava, add a tsp of oil, add chana dal and urad dal and the chilies. Saute until the dal turn golden brown, remove it from the pan toa plate. Let it cook.

To the hot pan, add chopped tindora/ivy gourd and saute for 5-8 minutes in a simmer flame for the veggies to wilt a bit

Remove the tindora/ivy gourd to the same plate and let it cool completely. Take this dal and veggies into a mixie, add tamarind, coconut and salt. Grind it to a smooth chutney. Remove the chutney to a clean bowl.

Heat a small tadka pan with oil for tempering, splutter mustard seeds, add hing, chili, curry leaves and red chili. Pour this sizzling tadka over the chutney and serve it along idly/dosa. I served it along dibba rotti.